De-Mything, De-Boning Course Offered March 3
SANBORN, N.Y. (Feb. 26, 2009) – The Niagara County Community College Office of Continuing Education will offer De-Mything, De-Boning March 3 and 5 from 6-8:30 p.m.
Learn to skin and bone chicken and fish like the pros. Many have observed professional chefs effortlessly complete this task, and but struggle in their home kitchen.
Join Chef John French as he teaches this essential culinary skill and de-mystifies the art of de-boning. Simple techniques for preparing salmon will be demonstrated and each student will participate using their newly acquired skills to prepare a whole chicken. Students will become skilled in various cooking techniques and learn delicious new recipes utilizing all parts of the chicken.
Cost is $15 per person, which will cover food. Please call 614-6470 to register.
-30-
